During the era of Middle Ages,throughout Europe,a mulled or spiced wine commonly consumed at the end of a meal as a digestive,sweetened with honey or containing sugar,named“Hyppocras”(or hypocras,hippocras,ypocras,i...During the era of Middle Ages,throughout Europe,a mulled or spiced wine commonly consumed at the end of a meal as a digestive,sweetened with honey or containing sugar,named“Hyppocras”(or hypocras,hippocras,ypocras,ipocras,Latin:Vinum Hippocraticum),was the most famous aperitif,having also a cluster of supposedly drug qualities[1,2].Hyppocras was regularly served as a digestive at the end of the meal,becoming symbolically the ceremonial conclusion of any banquet since 14th century[3].Evidence of the high regard Hyppocras enjoyed among the medieval lore is testified by the fact that a recipe of the wine enriched with rosewater and raisins,survived within the work“On Wines”written by one on the most esteemed physicians of the 13th century.展开更多
Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be elucidated.This study showed that administration of a high-polyphenol red wine(16 m...Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be elucidated.This study showed that administration of a high-polyphenol red wine(16 mL/(kg·day))for 16 weeks significantly reduced the atherosclerotic lesion in high-fat diet-fed ApoE^(-/-)mice.The total cholesterol(TC)and low-density lipoprotein cholesterol(LDL-C)levels of plasma were lowered by 11.54%and 18.98%.The pro-inflammatory cytokines including interleukin-6(IL-6)and tumor necrosis factorα(TNF-α)levels were decreased by 27.59%and 31.92%.Red wine also reduced triglyceride(TG)level and lipid deposition in the liver,and increased the concentration of total bile acids(TBA).Untargeted metabolomics analysis indicated that red wine modulated the disorder of liver metabolism by regulating sphingolipid signaling pathway,sphingolipid metabolism,glycerophosphlipid metabolism,choline metabolism and bile secretion.16S rRNA sequencing revealed that red wine increased the abundance of Akkermansia and Bifidobacterium and reduced the abundance of Mucispirillum,Romboutsia,Lactobacillus,Bilophila and Blautia,along with the increased concentrations of short-chain fatty acids(SCFAs)in feces.These findings indicated that red wine could exert anti-atherosclerotic effect by regulating gut microbiota,restoring SCFAs,alleviating liver metabolic disorders.展开更多
OBJECTIVE:To evaluate the effects of external application of warm meridian medicated wine and polarized light therapy combined with acupuncture on pain management following vertebroplasty. METHODS:A total of 120 patie...OBJECTIVE:To evaluate the effects of external application of warm meridian medicated wine and polarized light therapy combined with acupuncture on pain management following vertebroplasty. METHODS:A total of 120 patients with osteoporotic vertebral compression fractures treated by vertebroplasty at our hospital were divided into four groups. The control group received non-steroidal anti-inflammatory drugs, the Treatment Group Ⅰ received acupuncture alone, Treatment Group Ⅱ was treated with medicated wine for warming meridians alongside polarized light physiotherapy, and Treatment Group Ⅲ received a combination of medicated wine for warming meridians, polarized light therapy, and acupuncture. The clinical efficacy, pain thresholds at various time points, temperature pain threshold, electric pain threshold, quality of life, sleep quality index, lumbar dysfunction index, visual analog scale(VAS) scores, and incidence of adverse reactions were compared and analyzed across the four groups. RESULTS:The total clinical effective rate in Treatment Group Ⅲ was significantly higher than that in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). At 24 and 72 h post-treatment, the VAS scores, temperature pain thresholds, and electric pain thresholds in Treatment Group Ⅲ were significantly lower than those in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). Additionally, quality-of-life scores in Treatment Group Ⅲ were markedly higher compared to the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ, while the Pittsburgh Sleep Quality Index scores, Oswestry Disability Index scores, and incidence of adverse reactions in Treatment Group Ⅲ were significantly lower than in the other groups(P < 0.05). CONCLUSION:The external application of warm meridian medicated wine and polarized light therapy combined with acupuncture significantly reduces postoperative pain following vertebroplasty, enhances lumbar function, and improves both sleep quality and overall quality of life for patients. This approach is recommended for clinical application.展开更多
This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the ferm...This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.展开更多
Covalent organic frameworks(COFs)are two-(2D)or threedimensional(3D)crystalline,porous networks generated by reversible polymerization of organic building blocks[1,2].The structures and functionalities of COFs are pre...Covalent organic frameworks(COFs)are two-(2D)or threedimensional(3D)crystalline,porous networks generated by reversible polymerization of organic building blocks[1,2].The structures and functionalities of COFs are precisely controlled via appropriately selected organic building blocks.This design imparts unique properties to COFs,including exceptional structural stability,tunable pore structure,and surface chemical activity,making them promising for gas separation,catalysis,optoelectronics,and sensing applications.Since Yaghi et al.'s seminal report on COFs in 2005[2],these frameworks have swiftly emerged as a hotspot in the field of materials.Originally,the focus was on fabricating rigid frameworks with static structures and optoelectronic properties.However,the inherently static nature of these frameworks hinders their responsiveness to external stimuli,potentially constraining their functionality in specific applications.Hence,an increasing number of researchers are now directing their attention toward the development of dynamic COFs capable of modifying their structures in response to external stimuli[3].Specifically,dynamic 2D COFs exhibiting enhanced structural responsiveness are of particular interest due to their capability to integrate switchable geometries and porosities with semiconductor building blocks,as well as electron conjugation across COF layers and π-stacked columns,which may enable stimuli-responsive electronic and spin properties[4].展开更多
The task of identifying Chinese named entities of Chinese poetry and wine culture is a key step in the construction of a knowledge graph and a question and answer system.Aimed at the characteristics of Chinese poetry ...The task of identifying Chinese named entities of Chinese poetry and wine culture is a key step in the construction of a knowledge graph and a question and answer system.Aimed at the characteristics of Chinese poetry and wine culture entities with different lengths and high training cost of named entity recognition models at the present stage,this study proposes a lite BERT+bi-directional long short-term memory+attentional mechanisms+conditional random field(ALBERT+BILSTM+Att+CRF).The method first obtains the characterlevel semantic information by ALBERT module,then extracts its high-dimensional features by BILSTM module,weights the original word vector and the learned text vector by attention layer,and finally predicts the true label in CRF module(including five types:poem title,author,time,genre,and category).Through experiments on data sets related to Chinese poetry and wine culture,the results show that the method is more effective than existing mainstream models and can efficiently extract important entity information in Chinese poetry and wine culture,which is an effective method for the identification of named entities of varying lengths of poetry.展开更多
[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermente...[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.展开更多
Objective] This study was conducted to further explore the diversity of Saccharomyces cerevisiae_from Chateau Changyu Moser XV and realize better de-velopment and utilization of Saccharomyces cerevisiae resources. [Me...Objective] This study was conducted to further explore the diversity of Saccharomyces cerevisiae_from Chateau Changyu Moser XV and realize better de-velopment and utilization of Saccharomyces cerevisiae resources. [Method] ln this study, the wine grape regions of Chateau Changyu Moser XV were taken as the research object. The Saccharomycetes_in the soil was isolated, screened and ob-served in the natural fermentation process of grape berry epidermis and the fruit. The 32 Saccharomycetes strains were preliminarily classified based on WL nutrient agar, and 26S rDNA D1/D2 sequence analysis was conducted. [Result] Total y, 4 kinds of Saccharomycetes were identified in this study, including Pichia kluyveri, Hanseniaspora uvarum, Saccharomyces cerevisiae_and Cryptococcus magnus. [Con-clusion] The main species of Saccharomycetes in the wine grape region of Chateau Changyu Moser XV were preliminarily determined, which provides theoretical basis and research basis for the brewing of wine with special characteristics.展开更多
Since there are many factors affecting the quality of wine, total 17 factors were screened out using principle component analysis. The difference test was conducted on the evaluation data of the two groups of testers....Since there are many factors affecting the quality of wine, total 17 factors were screened out using principle component analysis. The difference test was conducted on the evaluation data of the two groups of testers. The results showed that the evaluation data of the second group were more reliable compared with those of the first group. At the same time, the KM algorithm was optimized using the QPSO algorithm. The wine classification model was established. Compared with the other two algorithms, the QPSO-KM algorithm was more capable of searching the globally optimum solution, and it could be used to classify the wine samples. In addition,the QPSO-KM algorithm could also be used to solve the issues about clustering.展开更多
[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in t...[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in this study and its auto-control sys- tem field assembled and debugged. [Method] Based on controlling equipment and setting parameters on the configuration interface, the operation state of the control equipments could be real-time monitored and controlled with the help of configura- tion software. [Result] The result showed that the equipment system could reduce the temperature into 12 ℃ with the error of ＋0.5 ℃within 110 minutes when the fermentation temperature is set at 12 ℃ in real production. [Conclusion] The auto- control system of fruit wine production line was easy to be assembled and de- bugged to meet demands of different fruit wine productions.展开更多
Sichuan wine has a long culture and history.Its relevant tourism resources are abundant and widely distributed with the characteristics of great diversity and heritage,leading to its high value in market development.T...Sichuan wine has a long culture and history.Its relevant tourism resources are abundant and widely distributed with the characteristics of great diversity and heritage,leading to its high value in market development.The development of wine culture tourism helps to promote the adjustment and optimization of Sichuan industrial structures,to promote regional economic growth,to build a harmonious society in an all-around way and to realize the sustainable development of local economy.Through the analysis of the connotation and characteristics of Sichuan wine culture tourism resources,obstacles in the development of Sichuan wine culture tourism resources are pointed out in this paper,that is,a lack of overall planning which makes it difficult to play the scale effect,insufficient cultural content of tourism products,no distinct features,not enough marketing efforts,indefinite tourism images in general,and serious overlapping of management in tourism development which constrains the overall development process.For the above-mentioned shortcomings,development strategy of Sichuan tourism economy with wine culture at the core is pointed out.Thoughts and concepts should be changed,and the development of Sichuan wine culture tourism resources should be unified in planning from a strategic perspective,by adopting the tourism development thinking of integrating "point,line,and plane",avoiding extensive mode of operation,making full use of Sichuan local ethnic features,fostering forms of tourism with large cultural contents,exerting increasing efforts on tourism promotion and expansion,actively promoting conglomeration construction of Sichuan wine culture industry,increasing its core market competitiveness,and bringing up Sichuan wine culture tourism talents with high-qualities.展开更多
The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentat...The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 10^6 cfu/mL for yellow pawpaw must and 4.0 × 10^6 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 10^7-l.5 × 10^7 cfu/mL for yellow pawpaw must and 5.2 × 10^7-1.2 × 10^7 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 10^6 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.展开更多
The progressive growth of foreign multinational companies in different markets and their new company strategies, regarding production, distribution, marketing, brand policies, product diversification, promotional acti...The progressive growth of foreign multinational companies in different markets and their new company strategies, regarding production, distribution, marketing, brand policies, product diversification, promotional activities and investments, should push the universe of Italian small and medium enterprise to follow action lines that are capable to let them compete with the main global actors, with good chances to succeed. The problem is not the influence of big companies on Italian little enterprises, but it is that these last ones must react to their strategies in order to not lose important market shares. The aim of the present work is to analyse, above all, the outcome of an enquiry into enterprises＇ export of an important Italian Region： Campania. In the first part a picture of the wine regional sector is introduced, with particular observations on what are the wine varieties, what is the general level of production, which typologies they offer, what are the characteristics of consumption, and what is the specific economic importance of wine exportation to Campania. In the second part, then, the conducted investigation will be illustrated to the purpose to analyze the actual characteristics of the export of the regional firms, the difficulties found on the international markets and the possibilities of development in the next future, but also the role of information and communication technologies （ICT）, that is able to greatly contribute to achieving a deeper integration, communication and information flow between the different stakeholders in the supply chain.展开更多
Yantal has the most compIete cuIture of grape-based wines in China. The research expIored connotation and promotion degrees of cuIture of grape wines, an-alyzed recognition of consumers on cuIture of grape wine in Yan...Yantal has the most compIete cuIture of grape-based wines in China. The research expIored connotation and promotion degrees of cuIture of grape wines, an-alyzed recognition of consumers on cuIture of grape wine in Yantal, promotion and deveIopment potential of grape wine cuIture, and proposed countermeasures and suggestions in order to advance cuIture industry of grape wines in Yantal.展开更多
文摘During the era of Middle Ages,throughout Europe,a mulled or spiced wine commonly consumed at the end of a meal as a digestive,sweetened with honey or containing sugar,named“Hyppocras”(or hypocras,hippocras,ypocras,ipocras,Latin:Vinum Hippocraticum),was the most famous aperitif,having also a cluster of supposedly drug qualities[1,2].Hyppocras was regularly served as a digestive at the end of the meal,becoming symbolically the ceremonial conclusion of any banquet since 14th century[3].Evidence of the high regard Hyppocras enjoyed among the medieval lore is testified by the fact that a recipe of the wine enriched with rosewater and raisins,survived within the work“On Wines”written by one on the most esteemed physicians of the 13th century.
基金the research funds from the National Natural Science Foundation of China(32272294)。
文摘Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be elucidated.This study showed that administration of a high-polyphenol red wine(16 mL/(kg·day))for 16 weeks significantly reduced the atherosclerotic lesion in high-fat diet-fed ApoE^(-/-)mice.The total cholesterol(TC)and low-density lipoprotein cholesterol(LDL-C)levels of plasma were lowered by 11.54%and 18.98%.The pro-inflammatory cytokines including interleukin-6(IL-6)and tumor necrosis factorα(TNF-α)levels were decreased by 27.59%and 31.92%.Red wine also reduced triglyceride(TG)level and lipid deposition in the liver,and increased the concentration of total bile acids(TBA).Untargeted metabolomics analysis indicated that red wine modulated the disorder of liver metabolism by regulating sphingolipid signaling pathway,sphingolipid metabolism,glycerophosphlipid metabolism,choline metabolism and bile secretion.16S rRNA sequencing revealed that red wine increased the abundance of Akkermansia and Bifidobacterium and reduced the abundance of Mucispirillum,Romboutsia,Lactobacillus,Bilophila and Blautia,along with the increased concentrations of short-chain fatty acids(SCFAs)in feces.These findings indicated that red wine could exert anti-atherosclerotic effect by regulating gut microbiota,restoring SCFAs,alleviating liver metabolic disorders.
文摘OBJECTIVE:To evaluate the effects of external application of warm meridian medicated wine and polarized light therapy combined with acupuncture on pain management following vertebroplasty. METHODS:A total of 120 patients with osteoporotic vertebral compression fractures treated by vertebroplasty at our hospital were divided into four groups. The control group received non-steroidal anti-inflammatory drugs, the Treatment Group Ⅰ received acupuncture alone, Treatment Group Ⅱ was treated with medicated wine for warming meridians alongside polarized light physiotherapy, and Treatment Group Ⅲ received a combination of medicated wine for warming meridians, polarized light therapy, and acupuncture. The clinical efficacy, pain thresholds at various time points, temperature pain threshold, electric pain threshold, quality of life, sleep quality index, lumbar dysfunction index, visual analog scale(VAS) scores, and incidence of adverse reactions were compared and analyzed across the four groups. RESULTS:The total clinical effective rate in Treatment Group Ⅲ was significantly higher than that in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). At 24 and 72 h post-treatment, the VAS scores, temperature pain thresholds, and electric pain thresholds in Treatment Group Ⅲ were significantly lower than those in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). Additionally, quality-of-life scores in Treatment Group Ⅲ were markedly higher compared to the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ, while the Pittsburgh Sleep Quality Index scores, Oswestry Disability Index scores, and incidence of adverse reactions in Treatment Group Ⅲ were significantly lower than in the other groups(P < 0.05). CONCLUSION:The external application of warm meridian medicated wine and polarized light therapy combined with acupuncture significantly reduces postoperative pain following vertebroplasty, enhances lumbar function, and improves both sleep quality and overall quality of life for patients. This approach is recommended for clinical application.
基金supported by the National Natural Science Foundation of China(32202125)the Science and Technology Plan Project of Shaoxing City,China(2022A12003)the Zhejiang Provincial Natural Science Foundation,China(LY24C200004).
文摘This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.
基金supported by the National Natural Science Foundation of China(Nos.51902121 and 22372067)。
文摘Covalent organic frameworks(COFs)are two-(2D)or threedimensional(3D)crystalline,porous networks generated by reversible polymerization of organic building blocks[1,2].The structures and functionalities of COFs are precisely controlled via appropriately selected organic building blocks.This design imparts unique properties to COFs,including exceptional structural stability,tunable pore structure,and surface chemical activity,making them promising for gas separation,catalysis,optoelectronics,and sensing applications.Since Yaghi et al.'s seminal report on COFs in 2005[2],these frameworks have swiftly emerged as a hotspot in the field of materials.Originally,the focus was on fabricating rigid frameworks with static structures and optoelectronic properties.However,the inherently static nature of these frameworks hinders their responsiveness to external stimuli,potentially constraining their functionality in specific applications.Hence,an increasing number of researchers are now directing their attention toward the development of dynamic COFs capable of modifying their structures in response to external stimuli[3].Specifically,dynamic 2D COFs exhibiting enhanced structural responsiveness are of particular interest due to their capability to integrate switchable geometries and porosities with semiconductor building blocks,as well as electron conjugation across COF layers and π-stacked columns,which may enable stimuli-responsive electronic and spin properties[4].
基金the Sichuan Science and Technology Program of China(No.2021YFG0055)the Zigong Science and Technology Program of China(No.2019YYJC15)+1 种基金the Nature Science Foundation of Sichuan University of Science&Engineering(No.2020RC32)the 2022 Graduate Innovation Fund Project of Sichuan University of Science&Engineering(No.Y2022168)。
文摘The task of identifying Chinese named entities of Chinese poetry and wine culture is a key step in the construction of a knowledge graph and a question and answer system.Aimed at the characteristics of Chinese poetry and wine culture entities with different lengths and high training cost of named entity recognition models at the present stage,this study proposes a lite BERT+bi-directional long short-term memory+attentional mechanisms+conditional random field(ALBERT+BILSTM+Att+CRF).The method first obtains the characterlevel semantic information by ALBERT module,then extracts its high-dimensional features by BILSTM module,weights the original word vector and the learned text vector by attention layer,and finally predicts the true label in CRF module(including five types:poem title,author,time,genre,and category).Through experiments on data sets related to Chinese poetry and wine culture,the results show that the method is more effective than existing mainstream models and can efficiently extract important entity information in Chinese poetry and wine culture,which is an effective method for the identification of named entities of varying lengths of poetry.
基金Supported by Changsha Key Project in Hunan Province(K1005007-21)~~
文摘[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.
基金Supported by Scientific Research Project of Ningxia Grape and Wine Technology Innovation Center(1505)District-level Undergraduate Innovation Program of Northem University for Nationalities(QJCX-2015-028)~~
文摘Objective] This study was conducted to further explore the diversity of Saccharomyces cerevisiae_from Chateau Changyu Moser XV and realize better de-velopment and utilization of Saccharomyces cerevisiae resources. [Method] ln this study, the wine grape regions of Chateau Changyu Moser XV were taken as the research object. The Saccharomycetes_in the soil was isolated, screened and ob-served in the natural fermentation process of grape berry epidermis and the fruit. The 32 Saccharomycetes strains were preliminarily classified based on WL nutrient agar, and 26S rDNA D1/D2 sequence analysis was conducted. [Result] Total y, 4 kinds of Saccharomycetes were identified in this study, including Pichia kluyveri, Hanseniaspora uvarum, Saccharomyces cerevisiae_and Cryptococcus magnus. [Con-clusion] The main species of Saccharomycetes in the wine grape region of Chateau Changyu Moser XV were preliminarily determined, which provides theoretical basis and research basis for the brewing of wine with special characteristics.
文摘Since there are many factors affecting the quality of wine, total 17 factors were screened out using principle component analysis. The difference test was conducted on the evaluation data of the two groups of testers. The results showed that the evaluation data of the second group were more reliable compared with those of the first group. At the same time, the KM algorithm was optimized using the QPSO algorithm. The wine classification model was established. Compared with the other two algorithms, the QPSO-KM algorithm was more capable of searching the globally optimum solution, and it could be used to classify the wine samples. In addition,the QPSO-KM algorithm could also be used to solve the issues about clustering.
基金Supported by Fundamental Research Foundation of GXAAS(GNK2013YM02)~~
文摘[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in this study and its auto-control sys- tem field assembled and debugged. [Method] Based on controlling equipment and setting parameters on the configuration interface, the operation state of the control equipments could be real-time monitored and controlled with the help of configura- tion software. [Result] The result showed that the equipment system could reduce the temperature into 12 ℃ with the error of ＋0.5 ℃within 110 minutes when the fermentation temperature is set at 12 ℃ in real production. [Conclusion] The auto- control system of fruit wine production line was easy to be assembled and de- bugged to meet demands of different fruit wine productions.
基金Supported by"Luzhou Lao Jiao Research Fund"of Sichuan University of Science and Engineering (081jsko2)~~
文摘Sichuan wine has a long culture and history.Its relevant tourism resources are abundant and widely distributed with the characteristics of great diversity and heritage,leading to its high value in market development.The development of wine culture tourism helps to promote the adjustment and optimization of Sichuan industrial structures,to promote regional economic growth,to build a harmonious society in an all-around way and to realize the sustainable development of local economy.Through the analysis of the connotation and characteristics of Sichuan wine culture tourism resources,obstacles in the development of Sichuan wine culture tourism resources are pointed out in this paper,that is,a lack of overall planning which makes it difficult to play the scale effect,insufficient cultural content of tourism products,no distinct features,not enough marketing efforts,indefinite tourism images in general,and serious overlapping of management in tourism development which constrains the overall development process.For the above-mentioned shortcomings,development strategy of Sichuan tourism economy with wine culture at the core is pointed out.Thoughts and concepts should be changed,and the development of Sichuan wine culture tourism resources should be unified in planning from a strategic perspective,by adopting the tourism development thinking of integrating "point,line,and plane",avoiding extensive mode of operation,making full use of Sichuan local ethnic features,fostering forms of tourism with large cultural contents,exerting increasing efforts on tourism promotion and expansion,actively promoting conglomeration construction of Sichuan wine culture industry,increasing its core market competitiveness,and bringing up Sichuan wine culture tourism talents with high-qualities.
文摘The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 10^6 cfu/mL for yellow pawpaw must and 4.0 × 10^6 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 10^7-l.5 × 10^7 cfu/mL for yellow pawpaw must and 5.2 × 10^7-1.2 × 10^7 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 10^6 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.
文摘The progressive growth of foreign multinational companies in different markets and their new company strategies, regarding production, distribution, marketing, brand policies, product diversification, promotional activities and investments, should push the universe of Italian small and medium enterprise to follow action lines that are capable to let them compete with the main global actors, with good chances to succeed. The problem is not the influence of big companies on Italian little enterprises, but it is that these last ones must react to their strategies in order to not lose important market shares. The aim of the present work is to analyse, above all, the outcome of an enquiry into enterprises＇ export of an important Italian Region： Campania. In the first part a picture of the wine regional sector is introduced, with particular observations on what are the wine varieties, what is the general level of production, which typologies they offer, what are the characteristics of consumption, and what is the specific economic importance of wine exportation to Campania. In the second part, then, the conducted investigation will be illustrated to the purpose to analyze the actual characteristics of the export of the regional firms, the difficulties found on the international markets and the possibilities of development in the next future, but also the role of information and communication technologies （ICT）, that is able to greatly contribute to achieving a deeper integration, communication and information flow between the different stakeholders in the supply chain.
基金Supported by Yantai Planning Program of Social Science(2012-PT-02)~~
文摘Yantal has the most compIete cuIture of grape-based wines in China. The research expIored connotation and promotion degrees of cuIture of grape wines, an-alyzed recognition of consumers on cuIture of grape wine in Yantal, promotion and deveIopment potential of grape wine cuIture, and proposed countermeasures and suggestions in order to advance cuIture industry of grape wines in Yantal.
